1. Place nuts in the oven at 120C for 25 minutes, remove, and cool.
2. Place cooled nuts in a food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.
3. Process nuts until they start to liquefy. It can take up to ±5 minutes. Stop the food processor as needed to scrape the sides of the bowl.
4. Add icing sugar and cocoa. Mix until well combined.
5. Add in oil and continue to process until smooth.
6. Add salt
7. Melt the chocolate over simmering water and add to the processor.
8. Pour the spread into a clean jar. Store in a refrigerator.
9. This could last very long if kept well!
10. Feel free to store them in 250g packages/ jars and place them in the freezer.  Take out one at a time as I need!

Tips

1. Make sure all dry ingredients are sifted.
2. For a little crunch, you can use brown sugar instead of icing sugar
3. For a smooth Nutella, use a NutriBullet Blender.
4. If you don’t have Belcolade Couverture Chocolate, any good quality Coverture chocolate will do.
5. To make a thicker Hazelnut Spread, add more Milk chocolate.